Stories / Recipes

This Simple Condiment is Full of Citrusy Brightness

Frank Guerriero

April 24, 2019


Photo: Keirnan Monaghan and Theo Vamvounakis

When you’re done meticulously grating all the fragrant zest and squeezing every drop of juice from a piece of citrus, it’s hard to imagine a use for the misshapen core that’s left over. But chef Derek Wagner knows that these white domes, which he calls hearts, still have plenty of flavor to give. He makes use of these scraps by covering them with distilled white vinegar and allowing the liquid to coax out all the vibrant citrusy goodness for a couple weeks. After straining the vinegar off, he seasons it with salt and sugar to balance the acidity and gentle pithy bitterness. The result is a set-it-and-forget-it #WasteNot project that adds tangy brightness to anything from cocktails to salad dressings to fruity desserts. Get the recipe.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.